This colorful relish is a favorite with friends and family—everyone always asks for the recipe because it tastes great on just about everything. I like to serve it over cream cheese or a block of sharp Cheddar cheese along with crackers or a sliced French baguette. I also include a jar in gift baskets.—Barbara Pletzke, Herndon, Virginia
- 8 medium sweet red peppers (about 3 pounds)
- 6 jalapeno peppers
- 4 medium Granny Smith apples (about 1-1/4 pounds)
- 2 medium pears (about 1 pound)
- 1 medium onion
- 3 tablespoons canning salt
- 2 cups white vinegar
- 2 cups sugar
- 1 cup packed brown sugar
- 3/4 teaspoon fennel seed
- Seed and coarsely chop peppers. Peel and cut apples, pears and onion into 1-in. pieces. Pulse in batches in a food processor until finely chopped. Transfer to a large bowl; sprinkle with salt and toss. Let stand 6 hours. Rinse and drain well; blot dry with paper towels.
- In a Dutch oven, combine drained pepper mixture, vinegar, sugars and fennel seed; bring to a boil. Reduce heat; simmer, uncovered, 40-45 minutes or until slightly thickened.
- Carefully ladle hot mixture into eight hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
- Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool. Yield: 8 half-pints.
Originally published as Autumn Pepper Relish in Country Woman August/September 2014
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